![](/img/cover-not-exists.png)
Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate
C. Sárraga, M.D. Guàrdia, I. Díaz, L. Guerrero, J.A. García Regueiro, J. ArnauVolume:
76
Year:
2007
Language:
english
DOI:
10.1016/j.meatsci.2006.12.007
File:
PDF, 277 KB
english, 2007